You just can't go wrong with chickpeas! Knowing when to use dried chickpeas, canned chickpeas or chickpea flour is key, but having any one of those things on hand will get you at least halfway to dinner.

Hannah discusses her newfound obsession with falafel*, plus special guest Bryan Lee Weaver, chef at Butcher & Bee, shares his recipe and tricks for making the creamiest hummus.

And! Hannah's new friend Louisa Shafia, author of "The New Persian Kitchen," talks about fragrant Persian desserts made with chickpea flour. 

*Update, four months later: when we say "obsession," we mean Hannah has made falafel every single week since before this episode aired and is not remotely tired of it.